KR101296455B1 - The Method of Making Freeze-Drying Sesame leaves - Google Patents

Abstract

The present invention relates to a method for producing lyophilized sesame leaves, comprising: selecting sesame leaves as raw materials; Washing with water to remove foreign matters on the surface of the sesame leaf; Mixing starch or flour in the washed sesame leaves; Coating sesame leaves mixed with the starch or flour with a coating solution; It consists of lyophilizing the coated sesame leaves.
According to the present invention, the sesame leaves rich in nutrition and excellent in dietary effect can be lyophilized, so it is easy to store and carry without damaging, and thus can be easily ingested by everyone.

Description

The Method of Making Freeze-Drying Sesame Leaves

The present invention relates to a method for preparing lyophilized food using sesame leaves

~ By, the freeze-dried flavor and nutrition, color, physical properties and characteristics of the food unique sesame simultaneously as possible maintain, prepared by the method and a method of manufacturing a stuck freeze-dried foods that effectively control E. coli in sesame surface It is about sesame leaves.

Perilla frutescens Britton is an annual herb, 1m tall, with long hairs throughout the plant, with rounded egg-shaped leaves facing each other, and small flowers gathered on one side to form ear. Perilla flowers bloom in summer and autumn in white.

Perilla leaves contain 0.12% of essential oils, the main component of which is elcholschia ketone (about 65%), and there are many varieties of components, most of which are egoma ketones and perilla ketones. ) And the like. Seeds contain about 45% of perilla oil, mainly glycerides such as oleic acid and linoleic acid, and contain a small amount of palmitic acid.

These sesame leaves have recently been in the spotlight as diet foods. In particular, perylaldehyde 1,8-p-methanediene-7-al (1,8-p-Menthadien-7-al contained in sesame leaves suppresses fat accumulation or obesity. It is known that it can be applied to suppressive and therapeutic uses (Patent 10-0644762).

Conventionally, there are many known techniques for producing health food using sesame leaves and sesame leaf extract. Patent No. 10-0400192 relates to a sesame leaf beverage and a manufacturing method comprising the steps of preparing sesame leaf extract by hot water extraction of sesame leaves; Adding and blending sesame leaf beverage sub-materials and water to the sesame leaf extract prepared in the step; In the sesame leaf beverage manufacturing method comprising the step of filtering and sterilizing sesame leaf beverage prepared in the above step,

Preparation of sesame leaf extract is 12.5% by weight of sesame leaf, 87.5% by weight of water for 1 hour at 80 ℃, sesame leaf extract is added to 20 to 75% by weight of the total beverage, calcium citrate or calcium nitrate to the sesame leaf beverage Disclosed is a method for producing a calcium-enhanced sesame leaf beverage, which contains a single or mixed calcium additive.

The above-described technique is characterized in that the sesame leaf is mixed with a subsidiary material such as calcium fortification by extracting hot water to filter and sterilize to prepare a functional beverage containing sesame leaf extract by a simple method.

Another patent, Patent No. 10-0644762, finely chopped perilla leaves into 2-3 cm, 2 liters of 60% (v / v) ethyl alcohol per 100 g dry weight was extracted peryl aldehyde at 60 ℃ corn starch 68 mg, lactose The present invention relates to a pharmaceutical composition for preventing and treating obesity, comprising an effective amount of granulated sesame leaf extract after stirring and mixing 90 mg of ozone, 40 mg of microcrystalline cellulose, and 2 mg of magnesium stearate.

However, the documents are not only hassle to make a separate product such as a drink or tablet, but also has a disadvantage that the licensing procedure is too cumbersome until it is marketed such that the function of health food is emphasized so much that the KFDA inspection is required.

In order for food materials to function properly as foods, it is desirable to manufacture and sell foods, but the prior arts focus on producing sesame leaves and sesame leaf extracts as health foods. Therefore, the step of extracting sesame leaves, manufacturing health supplements is accompanied by the cumbersome process, and the manufacturing cost is high, causing consumers to avoid.

In order to solve the above problems, the researchers of the present invention have developed a method of easily ingesting sesame leaves as food by treating sesame leaves through a freeze-drying method and applying them to a patent.

The freeze-drying method has the advantage of maintaining the essential characteristics of the food itself, such as taste, nutrition, aroma, color, compared to the general drying method.

Patent Registration 10-0644762

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The main object of the present invention is to provide a method for lyophilizing sesame leaves rich in nutrients and effective in diet.

It is another object of the present invention to provide a lyophilized sesame leaf produced by the above method.

In order to solve the above problems,

Selecting sesame leaves as raw materials;

Washing with water to remove foreign matters on the surface of the sesame leaf;

Mixing starch or flour in the washed sesame leaves;

Coating sesame leaves mixed with the starch or flour with a coating solution;

It characterized by consisting of lyophilizing the coated sesame leaf

It provides a method for producing lyophilized sesame leaves as a means for solving the problem.

In another aspect, the present invention is prepared by mixing the coating solution with 250 to 300ppm by weight of sodium hypochlorite in water to solve the above problems more effectively

It is characterized in that the green tea extract, chokeberry extract is further added.

In another aspect, the present invention provides a lyophilized sesame leaf prepared by the above method as another means for solving the problem.

According to the present invention, freeze-dried sesame leaves rich in nutrition and excellent in dietary effect used as cutting materials, not easily damaged and easy to store and carry, can be easily consumed by all ages.

The lyophilized sesame leaves are expected to be used as a main raw material of snacks such as snacks or candy, so that children who do not like vegetables can naturally consume sesame leaves.

1 is a flow chart showing the manufacturing process of lyophilized sesame leaves according to an embodiment of the present invention.

The present invention relates to a method for producing lyophilized sesame leaves.

Recently, consumers' interest in health, nature, and the environment is increasing due to the improvement of the living environment. This trend is particularly affecting the food sector more closely. These consumers' interest in health tends to favor natural, natural-oriented foods, even though they have a cost burden, which has led many food companies to go through the minimal processing or sterilization process rather than the conventional food processing methods. Minimal processing is applied.

The present invention relates to a freeze-drying method reflecting the consumer's tendency as described above.

In addition, the present invention considers hygienic factors that have been overlooked in the conventional freeze-drying method. Existing methods do not introduce a separate sterilization process, exposing them to contamination of harmful microorganisms such as E. coli.

The present invention provides a method for sterilizing by submerging the sesame leaf as a raw material in the coating solution for about 3 minutes-10 minutes at 70 ℃-90 ℃ to improve this.

The coating solution uses water in which a chlorine disinfectant is dissolved.

The chlorine disinfectant is preferably sodium hypochlorite.

The sodium hypochlorite is preferably used containing 10 ~ 500ppM relative to the weight of water.

In addition, the present invention may be added to the coating solution green tea extract, chokeberry extract and the like to further maximize the sterilization effect.

The green tea extract and chokeberry extract contains 0.5 to 15 weight (%) and 0.15 to 5.5 weight (%), respectively, relative to the weight of water.

The content of the green tea extract and chokeberry extract is more preferably prepared to contain 5.5 weight (%), 2.5 weight (%) relative to the weight of water.

In another aspect, the present invention provides a method for sterilizing microorganisms using a chlorine-based sterilization, disinfectant.

Through the above-mentioned blanching method or sterilization process, the survival and propagation of microorganisms can be suppressed to the maximum, and lyophilized sesame leaves can be prepared to minimize loss of intrinsic taste and nutrition, color, and physical properties of sesame leaves.

Best Mode for Carrying Out the Invention The present invention will be described in more detail based on the drawings and examples.

1 is a flow chart showing the manufacturing process of lyophilized sesame leaves according to an embodiment of the present invention. As shown, the operation of the present invention comprises the steps of selecting the sesame leaf raw material to remove foreign matter; Washing the sesame leaves from which foreign matters have been removed with running water; Mixing starch or flour; Coating with a coating liquid; Fast freezing; Crushing and cutting.

The step of selecting the raw sesame leaves, which is the first step, selects a large and robust one without being eaten by the naked eye. In the present invention, but used sesame leaves produced in Gyeongnam Milyang around June is not necessarily limited thereto.

It is washed in running water to remove foreign substances and residual pesticides such as soil on the surface of the sesame leaves. If the water temperature is more than 30 ℃, the moisture of the sesame leaves is lost and the surface shrinks, so room temperature is appropriate. In this invention, flowing water of 20-25 degreeC is used.

The washed sesame leaves are mixed with starch or flour to facilitate the subsequent crushing and cutting. The mixed starch or wheat flour is added in 1.5 to 15% by weight (%) relative to the weight of sesame leaves. Preferably 3 to 10 weight (%), more preferably 5 weight (%) is suitable, but not necessarily limited to those skilled in the art to properly design and change under the conditions that the crushing, grinding process to be described later to proceed smoothly Can be.

The coating process, which is a subsequent process, is performed to eradicate various bacteria such as E. coli on the surface of sesame leaves as described above.

To this end, a coating solution should be prepared, which is prepared by mixing sodium hypochlorite in water by weight of 10 to 500 ppm, preferably 100 to 400 ppm, preferably 250 to 300 ppm.

In addition, green tea extract, chokeberry extract, etc. may be added to the coating solution as needed.

The green tea extract and the chokeberry extract are added by 0.5-15 weight (%) and 0.15-5.5 weight (%), respectively, relative to the weight of water, preferably 5.5 weight (%) and 2.5 weight (%), respectively, relative to the weight of water. It is prepared to contain.

The coating is carried out using a spray coating method or a roll-to-roll coating method. Preferably, a roll-to-roll coating method is preferable.

The spray coating method is performed by spraying the vapor of the coating solution for 2 to 3 minutes at a high temperature and high pressure of 100 ~ 130 ℃ 2atm.

The roll-to-roll coating method proceeds so that the coating liquid may be evenly applied to the sesame leaf surface while rotating the upper and lower rollers as shown in FIG. 2. The upper and lower rollers are preferably rotated at a speed of 200 to 500 rpm, respectively.

As described above, the coating is for eradicating various bacteria such as E. coli on the surface of sesame leaves, and may be any method as long as it is to achieve the above object. However, the ROLL-TO-ROLL coating method is more effective than the spray coating method considering the consumption of coating liquid, working time, and antimicrobial effect.

The following rapid freezing process is carried out by fast freezing in a freezer of -30 ℃ containing the coated sesame leaves in a tray.

The freeze-drying is carried out so that the moisture content of dried sesame leaves is 5% or less. If the moisture content is less than 5%, problems occur in the production of a certain size of the product is broken during the cutting and shredding process described below, and if more than 5%, the fragrance is weak and the chew taste is less.

The lyophilized sesame leaves are shredded into appropriate sizes and sealed and packaged. In the present invention, cut to a size of about 3 ~ 7mm in width, length is not necessarily limited to this, those skilled in the art can be carried out by appropriately designed, changed in consideration of the characteristics of the product and the preferences of consumers.

2 is a view schematically showing a roll-to-roll coating method. When the washed sesame leaves are transported through a conveyor device with starch powder or starch mixed, the coating liquid is evenly applied to the front and the back of the sesame leaves through the close rotation of the upper and lower rollers.

Example 1: Preparation of lyophilized sesame leaf

In June 2010, 10kg of sesame leaf produced in Milyang, Gyeongnam was purchased and soaked in flowing water at 25 ℃ for 1 hour to remove foreign substances and pesticides and dried at room temperature for 10 hours. Then 500 g of starch were mixed.

0.2 ml of sodium hypochlorite was mixed with 1 L of water, and 25 g of green tea extract 55 g chokeberry extract was mixed to prepare a coating solution. Then, the upper and lower rollers were rolled at a speed of 200 rpm for 30 minutes using the apparatus of FIG. 2. After carrying out a two-roll (ROLL-TO-ROLL) coating was put in a tray and rapidly frozen for 1 minute in a freezer at -30 ℃.

The freeze-drying was 4.5% when the moisture content of the dried sesame leaves was measured.

Comparative Example 1: Preparation of lyophilized sesame leaf

In June 2010, 10kg of sesame leaf produced in Milyang, Gyeongnam was purchased and soaked in flowing water at 25 ℃ for 1 hour to remove foreign substances and pesticides and dried at room temperature for 10 hours. Then 500 g of starch were mixed.

0.2 ml of sodium hypochlorite was mixed with 1 L of water, and the upper and lower rollers were rolled at a speed of 200 rpm using the apparatus of FIG. 2 and then roll-to-roll coated for 30 minutes. Rapid freezing in a freezer at 30 ° C. for 1 minute.

Experimental Example: Antimicrobial Activity Test Results of Lyophilized Perilla Leaf

In order to confirm the antimicrobial activity of the lyophilized sesame leaves in Example 1 and Comparative Example 1 was tested by the disc diffusion method (Kirby-Bauer method).

Bacillus cereus was incubated for 18 hours using Sabouraud Dextrose Agar (Difco. USA) medium, then single colonies were looped and suspended in 4 ml of sterile saline, It was adjusted to an Optical Density (OD) value corresponding to 0.5 McFarland standard. Germs were spread on the surface of the medium with a sterile cotton swab and dried for about 5 minutes.

10 g of lyophilized sesame leaf prepared in Example 1 and Comparative Example 1 was dissolved in 100 ml of ethanol to prepare samples, and 0.2 g of each sample was taken and absorbed into a sterilized paper disk (Paper disk; Advantec, Japan) having a diameter of 30 mm for 30 minutes. After standing, the fungi were incubated at 28 ° C. for 36 hours and the diameter of the clear zone was measured. The results are shown through FIG. 3.

The radius shown in Figure 3 changes depending on the degree to which the bacteria are killed. Due to the antimicrobial activity of the lyophilized sesame leaves, the radius of the clear zone widens as the bacteria are killed over time. As shown in FIG. 3, it can be seen that the radius of Example 1 is wider than the radius of 1 in comparison. This proves that the antimicrobial activity of Example 1 is much superior to that of Comparative Example 1.

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Claims (4)

In the method of manufacturing lyophilized sesame leaf,
The manufacturing method comprises the steps of selecting sesame leaves as a raw material;
Washing with water to remove foreign matters on the surface of the sesame leaf;
Mixing starch or flour in the washed sesame leaves;
Coating sesame leaves mixed with the starch or flour with a coating solution;
It consists of lyophilizing the coated sesame leaf,
The coating solution is a method for producing lyophilized sesame leaf, characterized in that the sodium hypochlorite is mixed with water to 250 ~ 300ppM by weight
delete The method of claim 1,
The coating solution is a method for producing lyophilized sesame leaf, characterized in that the green tea extract and chokeberry extract is added together Lyophilized sesame leaves, characterized in that prepared by the method of claim 1

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